Dinner Menu-APRIL 2014

STARTERS
FRIED GREEN TOMATOES – small or / large 8 /12.
Buttermilk herb dressing, goat cheese, tomatoes
LUMP CRAB CAKES 14.
Caper mustard Wendell sauce, seasonal greens, grilled lemon
**BEER & BACON MUSSELS 13.
House smoked bacon, Greenman IPA, butter, roasted garlic, bacon jam, crostini
KESSLER CALAMARI 15.
Tomatoes, olives, asiago, coriander, fresh cilantro, Moroccan aioli
BOHEMIAN HUNTERS PLATTER 18.
Prosciutto, house-made Pâté, San Giuseppe salamis, Brie cheese,
Lusty Monk mustard, olives, pickled vegetables, lavash crisps
MANCHESTER FARMS QUAIL BREAST 8.
Sweet tea brined and cornmeal fried quail, sunny side quail egg, white cheddar grits,
smoked molasses, Texas Pete, baby collards
SOUPS AND SALADS
CARROT GINGER BISQUE 8.
Coriander chutney, micro greens, vegetarian
THE CLASSIC WEDGE 10.
Overnight tomatoes, bacon, walnuts, white cheddar, buttermilk herb dressing
BEET SALAD 12.
Local greens, golden beets, Bleu cheese tart, walnuts, beet vinaigrette, toasted pumpkin seeds
HICKORY GRILLED CAESAR 10.
Smoked Pecorino Romano, romaine hearts, marinated artichokes, parmesan
overnight tomatoes, white anchovies, Caesar dressing
BABY COLLARD SALAD 10.
Young tender greens, Radish, sliced prosciutto, Looking Glass Ridgeline cheese, pecans, apple cider vinaigrette
ANNIVERSARY 5-COURSE TASTING MENU
With wine $85 or $155 per couple
Without wine $65 or $120 per couple
1st
3rd
FRIED GREEN TOMATOES
CHILEAN SEA BASS
Buttermilk herb dressing,
goat cheese, tomatoes
*Sauvignon Blanc, NAUTILUS,
New Zealand, 2012
5th
RED STAG VELVET
CAKE
2nd
Celebrating five years
with five layers of
traditional red velvet cake
and cream cheese icing
CLASSIC WEDGE
* LOUIS PERDRIER, N/V
Brut, France
Whipped potatoes, asparagus,
balsamic reduction, truffle glaze,
*Chardonnay, ROMBAUER, Carneros, 2012
4th
*MOUNTAIN RIVER ELK
TENDERLOIN
overnight tomatoes, bacon, walnuts,
white cheddar, jalapeño ranch
Sweet potato puree, oyster mushrooms,
Crisp broccolini, fig vincotto
*MÂCON-VILLAGE , Albert Bichot, 2012
*Malbec, FABRE ~ MONTMAYOU Reserve ,
Mendoza, Argentina, 2012
À LA CARTE MENU
The Red Stag Grill is proud to focus on locally sourced steaks practicing sustainable agriculture and hormone free practices.
Complete your experience with our selection of house made sauces and additions.
Brasstown Farms,
Carolina Bison,
Murphy, NC
*RIBEYE
Asheville, NC
*RIBEYE
12oz ~ $34
12 oz ~ $38
Brasstown Farms,
Hickory Nut Gap Farms,
Murphy, NC
*FILET MIGNON
Fairview, NC
*GRASS FED FILET MIGNON
8 oz ~ $38
6oz ~ $30
ADDITIONS
$4 ea.
SAUCES
Blueberry Demi Glace
Béarnaise Sauce
Horseradish Cream
Balsamic Steak Sauce
Stokes Farms Sweet Potato Mash
Mac & Cheddar with House bacon
Roasted Baby Potatoes
Drake’s Potato Gnocchi
SPECIALTIES
Grilled Asparagus
Seasonal Vegetable Ragout
Braised Kale and Swiss Chard
Brussels sprouts
BRAISED HICKORY NUT GAP SHORT RIBS 33.
Gnocchi, butternut squash, braised greens, fried onions, braise reduction
NORTH CAROLINA ROCKFISH 34.
Six grain risotto, haricot verts, beurre rouge, herb pistou
**JURGEN’S FILET MIGNON 40.
Grilled beef tenderloin, Bleu cheese butter, Swiss Rösti, grilled asparagus,
wild berry demi-glace
**NEW ZEALAND RACK OF LAMB 37.
Parsnip chestnut purée, spaghetti squash, Brussels sprouts, rosemary pan jus
**MOUNTAIN RIVER ELK TENDERLOIN 38.
NC sweet potato puree, crisp broccolini, oyster mushrooms, fig vincotto
SUNBURST MOUNTAIN TROUT 32.
Seasonal vegetable ragout, apple slaw, bacon pecan butter sauce
**18 OZ. COWBOY RIBEYE 47.
Truffle stag fries, horseradish sauce, balsamic steak sauce, herb butter
We source our produce, meat, poultry and fish from gardens, farms, ranches and fisheries guided by principles of sustainability.
**Consuming raw or uncooked meats, poultry, seafood, eggs or unpasteurized milk may increase your risk of food-borne illness.**